Yet Another "How To" Blog - But I Promise Its Awesome. (Part 2) - Champagne taste on a Beer budget Blog at Allrecipes.com - 160763

Champagne taste on a Beer budget

Yet another "how to" blog - but I PROMISE its awesome. (part 2) 
 
Mar. 1, 2010 3:37 pm 
Updated: Mar. 22, 2011 10:46 am
OK here is part 2 of the Sandwich Blog:

You already have your sandwich all ready to go, so you have to start carefully rolling it up starting from the bottom (bottom being where you placed your last piece of ham). Roll in the direction of where you overlaped the ham so that you are lifting the next slice with the previous slice.

(this is what the french bread version looks like: http://allrecipes.com/Cook/Photo.aspx?photoID=182758< )
 
Keep rolling the sandwich until you reach the end. Since I used a cheaper variety of ham, it felt wet. If your roll seems wet make sure you pat dry it with a paper towel.
 
 
Now pick up your ham roll and place it in the bread. Note: if you're using French Bread you won't be able to pick it up all at once so juse ease the ham roll into the bread.
 
 
Remember how I said you want a uniform piece of bread? this is why: You want your bread to be able to close as easily as possible.
 
 
And this is the trick to this sandwich. It's the most important part of the sandwich being successful.  (If you're using a French loaf, you will need 2 people for this part) Start wrapping your roll in plastic wrap. Start at one end and work your way to the other. Without tearing off your plastic wrap, keep wrapping your bread...... round and round and round .......back and forth from the left end to the right and around the ends of the loaf.
 
This is what you start with:
 
 
And after about 25 times of wrapping the roll back and forth, tighter and tigher as you go along, it should look something like this:
 
 
Notice how the ends are seamless. I say you need two people to do this when you have a piece of French bread because one person needs to hold the sandwich and the other needs to hold the plastic wrap. You want this TIGHT. So tight that your French loaf, when all wrapped up, shouldn't bend a lot. As you can see from this picture you can't see the bread under the plastic wrap.
 
Finally, place your bread in the fridge to chill overnight or about 12 hours.
 
When you're ready to cut it. Take it out of the fridge and cut it into about 1/2" slices with a sereated knife and the plastic wrap still on it. Cut on a slight diagonal to make this easier. Remove the plastic wrap and serve!
 
 
And there you have it!! Professional looking deli sandwiches. If you make these right, you won't be able to see the seam where you cut your bread initially and it won't fall apart!!!
 
Sorry the picture above is cr@ppy. I was 2 beers in and hungry....here's a somewhat better picture: http://allrecipes.com/Cook/Photo.aspx?photoID=139779<
 
 
I hope this all made sense to everyone. If you try it, let me know if you like it!!!
 
 
Anita
 
 
 
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Comments
Mar. 1, 2010 3:58 pm
Oh, my goodness, Anita, these are beautiful!!! Almost too pretty to eat! You did a wonderful job. And congrats on being Cook of the week this time! You deserve it!!
 
Mar. 1, 2010 4:09 pm
Impressive (esp the 2 beer in pics)! Even though cream cheese is on "the list", I'm still going to give these a whirl the next time we have people over! TY for a unique recipe and great how-to blog. You're way cooler than, ambi (but don't tell her I said so)....
 
Mar. 1, 2010 4:11 pm
BTW-I demand a recount on COW! I'm pretty sure it was supposed to be ambi or goose, but then they did a quick switch to an American after the gold medal game....(or maybe AR just hates Canadians! :) )
 
Mar. 1, 2010 4:12 pm
LTH im not only COW for the US page but also for the Canadian page!
 
Mar. 1, 2010 4:24 pm
Great blog, Anita...I always enjoy it when you post!
 
Mar. 1, 2010 4:30 pm
See, AR def hates Canadians-they're pimping the US on the Canadian page! ;)
 
Mar. 1, 2010 4:37 pm
Dang, those look yummy. This is why I love AR, you learn something new everyday. Thanks for sharing.
 
Mar. 1, 2010 4:42 pm
LOL - what a GREAT sandwich! I'm sitting here now trying to think of an excuse to make it! I might have to join a church just to have a place to go that has potlucks!
 
Mar. 1, 2010 5:08 pm
Dammit, how the hell are you the COW on the Canadian page..... PS I love that it's shortened to COW :P I don't even use that page myself. It shows different pictures and different recipe of the day. At the beginning everyone was like "ooo, I want to make that yummy chicken dish that is the recipe of the day" and I'm thinkg WTH...it's a chocolate cake! So I begrudgingly switched to the American version...but we still kick butt on hockey!
 
Mar. 1, 2010 6:07 pm
Blog looks great, very "PW"-esque, wothout being a rip off, lol!
 
Mar. 1, 2010 6:11 pm
But I am way cooler, btw.....
 
Mar. 1, 2010 6:19 pm
Wow, where did you learn to do that? That is some sandwich! Great "How To" blog, thanks for taking the time and photos to share it with us.
 
Mar. 1, 2010 7:38 pm
Mind if I personally ask for your advice the next time I have a gathering? Your ideas rock! This is great!
 
Mar. 2, 2010 12:05 am
May I add my congrats on the coveted COW award? Great job and wow is this impressive or what? Where the heck did you learn to do that? I'm going to remember this next time I need to bust out a "make their head spin, cuz I'm a great cook" idea.
 
Mar. 2, 2010 4:24 am
Those are cool & look so good and I'm not much of a sandwich person.
 
Mar. 2, 2010 7:28 am
Those sandwiches look great! Thanks for sharing, and congrats again on COW!
 
MK! 
Mar. 2, 2010 8:04 am
That looks great! I want to try it :o)
 
Mar. 2, 2010 8:50 am
well CC anita that is such a great presentation, Congrats on being cook of the week!! You've earned it girl.
 
Mar. 2, 2010 9:08 am
Great job on your blog and pics. I am going to have to make that sandwich for our next event. It looks so yum.
 
Mar. 2, 2010 10:06 am
Hey Anita! Congrats on Cook of the Week!!!!!!!! Love the blog too, didnt know you were doing this! (2 beers into it! HA love it!) Sally
 
Mar. 2, 2010 1:15 pm
Hey everyone. Thanks for the comments. I hope you guys try the sandwich. It really is delicious and the pictures dont do the sandwich justice. My cousin worked for a deli that made these for their trays and taught be how to make them.
 
Denise 
Mar. 2, 2010 2:50 pm
Anita, Congratulations on being Cook of the week! Your sandwich assembly blog looks ingenius; I'm not a big sub-person, but worked in a deli for a time years ago (not to mention that I love those Polish ham & cream cheese roll-up appretizers)and this method really intrigued me, so I'll have to try it. But now to the real reason that I'm writing; I'm Polish also (you're lucky to have your Grandmother still living so close). Unfortunately, both of my Grandmothers have passed away and none of us in the family were smart enough to write down Nana's recipe for the Pierogi dough (my Mom's mother only made the Farmer's Cheese pierogi and my other Grandmother made potato & cheese, sauerkraut and sometimes prune). Anywho, if you have your family's pierogi dough recipe and wouldn't mind sharing, could you please post it or send it to me? I'd really appreciate it. My Mom and I have tried several dough recipes from friends and various recipe sites, but can't seem to duplicate my Nana's recipe. Again, I'd be ever so greatful. My e-mail address is denise.jablonski@us.army.mil Thanks! denise
 
Mar. 5, 2010 7:11 am
Oh My God! this is so beautiful! I can't wait to try this. I don't eat Ham.. but I am thinking that we can make the same with deli chicken meat or turkey meat. I will try adding more veggies to it like spinach.
 
Apr. 14, 2010 1:49 pm
I wish you were a man!
 
Jul. 6, 2010 11:35 am
OMG!!! Perfect for my picnic!!!! You sooooo rock! Glad i stumbled on this.
 
Nov. 7, 2010 11:06 am
This looks great - however, I am on the Low Carb diet...(this month anyway...) I think I will just wrap up the fillings and wrap & slice! Would be great to take to work for lunch!!! (and I would look soooo cool with "pinwheels" too!!!) Thank you!
 
Nov. 21, 2010 7:27 am
I made these as appetizers for a party the other day and they were a hit! This recipe was easy (thanks to your pictures and directions) I will be making these again. Thank you!!
 
Mar. 22, 2011 10:46 am
I made this but ran out of Saran Wrap so I used waxed to start it and finished with the saran, it wasn't as tight as I wanted but it'll have to do. I didn't have salami so I subbed smoked turkey. And spread a little pickle relish as the lazy way to add pickles. Thanks for the wonderful recipe!
 
 
 
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ChicagoCookie84-Anita

Home Town
Chicago, Illinois, USA

Member Since
Sep. 2007

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work

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About Me
Newly 30 and still on AR!!! I can't believe I've been a member since 2007! I've learned a lot in the last 7 years! (Mostly through failure!)
My favorite things to cook
Anything that makes them come back for a second helping!
My favorite family cooking traditions
My family is originally from Poland and my grandma lives with my parents. We always make pierogi, cabbage rolls, and other traditional dishes.
My cooking triumphs
Annual Thanksgiving for friends. It started with 12 people the first year. 2013 was my 7th, I hosted 70 (and ran out of plates.)
My cooking tragedies
Although I have make cheesecake plenty of times before, I tried to make it using mini muffin pans. I don't know what I did wrong but they all burnt! I did once make meatballs and left them in the slow cooker over night (I have done this numerous times). However, this time I put it on the low setting instead of the warm setting. Not fun to clean! I also added peppermint to a dark chocolate sauce instead of vanilla. It was like drinking choc milk and Altoids at the same time. I also melt spatulas and kitchen timers like its my job. Last but not least...spilling melted cheese on my hand/wrist....since the last update, nothing as horrific as the cheese incident that left me with a scar that resembles a wristlet when I'm tan (the scar part stays white and I get tan)...BUT I did let pasta sauce boil over on the stove top (in the new house) and it went between the 2 glass panels so I had to take the oven apart to clean it!
 
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